4 intakes each year: Winter, Spring, Summer or Autumn

Key information

Entry requirements: high school diploma or equivalent and evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Please note that in order to successfully complete our Grand Diplôme® with Culinary Management, students will be required to handle live shellfish, prepare and use veal stock, take part in practical butchery classes on beef, pork and chicken, and handle alcoholic beverages within a culinary context.

Programme Details

During the first 9 months of the programme, you will study simultaneously our Diplôme de Cuisine and Diplôme de Pâtisserie in order to complete Le Cordon Bleu's most prestigious diploma: Grand Diplôme®. You will be first taught basic culinary and pastry skills before applying them to high-quality produce and specialist ingredients.

Diploma in Culinary Management: upon successful completion of both the Diplôme de Pâtisserie and the Diplôme de Cuisine, students will start studying this diploma over a period of 3 months. The Diploma in Culinary Management includes advanced culinary classes, key operational and management disciplines as well as business and marketing.

To complete the full diploma you will need to succesfully complete the three diplomas over a period of 12 months.

This comprehensive programme is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills will be key to their success. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if:

You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel)

You are a professional chef or entrepreneur and wish to learn classic French techniques

Combining thorough training in cuisine, pâtisserie and culinary management, Grand Diplôme® with Culinary Management is one of the most comprehensive diplomas available in our school. This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

Our internship programme has been designed to provide you with the experience of working in a professional kitchen as part of your culinary training.

You will be connected with one of our highly regarded industry partners who will be able to facilitate a structured placement, leading to a practical understanding of business and a variety of alternative aspects of kitchen operations.

You will be assisted in all areas of the internship prior to undertaking the placement through workshops on developing Curriculum Vitae, cover letter, interview skills and preparation to enter the professional industry.

The internship may be taken overseas. The internship pathway can only be taken with our standard Culinary Arts Diplomas.